Ham Fried Rice
This easy Ham Fried Rice is a one-pan dinner ready in about 20 minutes. Made with diced ham, scrambled eggs, frozen vegetables, and chilled rice, it's a satisfying meal the whole family will love.
Servings: 6 servings
Equipment
- Large wok or deep skillet, flat wood spatula
Ingredients
- 5 tablespoons butter divided
- 3 large eggs whisked lightly
- 1 cup sweet onion diced
- 3 cloves garlic minced
- 1 cup frozen corn
- 1 cup frozen peas and carrots
- 1 cup cooked ham diced
- 4 cups cooked white rice chilled
- 4 tablespoons low sodium soy sauce or to taste
- Salt and pepper to taste
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Heat 1 tablespoon of butter in a large wok or skillet over medium-high heat. Add the whisked eggs and cook, stirring often, for about 3 minutes until just set. Transfer to a plate and set aside.
- Add another tablespoon of butter to the pan. Cook the diced onion until translucent, about 2 minutes. Stir in the garlic, frozen vegetables, salt, and pepper and cook until heated through, about 2 minutes more.
- Add the ham and cook for 1-2 minutes until lightly golden on the edges.
- Melt the remaining 3 tablespoons of butter in the center of the pan. Add the chilled rice and press it down into the pan. Let it sit undisturbed for about 1 minute, then fold and press again. Repeat until the rice is heated through and starting to get crispy bits throughout.
- Return the eggs to the pan and toss everything together until evenly combined.
- Remove from heat. Stir in 1-2 tablespoons of soy sauce, taste, and add more to your liking. Garnish with sliced green onions and sesame seeds and serve immediately.
Notes
Cooking Tips
- Cold rice is essential. It fries up with better texture and those crispy bits you want. Hot fresh rice releases moisture and turns mushy.
- No leftovers? Spread fresh-cooked rice on a baking sheet and refrigerate for 30 minutes before cooking.
- Add butter in stages as written. It builds flavor throughout the dish.
- Taste the rice before serving and adjust soy sauce as needed.
- Ham: Use a ham steak or leftover holiday ham cut into chunks. Avoid deli-sliced lunch meat — it's too thin and too salty.
- Vegetables: Swap in broccoli, bean sprouts, snap peas, bell peppers, or bok choy.
- Protein swap: Replace ham with shredded chicken, ground pork, shrimp, or skip the meat for a vegetarian version.
- Rice: Brown rice works too. Use the same cold-rice rule for best results.
- Refrigerator: Store in an airtight container for up to 4-5 days.
- Freezer: Freeze in a sealed bag with air squeezed out for up to 3-4 months. Thaw overnight in the fridge.
- Reheating: Microwave with a teaspoon of water, or reheat in a skillet with a little butter or oil.
Nutrition
Calories: 328kcal | Carbohydrates: 43g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 741mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2628IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg
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